This article was written for Annabel & Grace, which is now part of Rest Less.
Boozy Syllabub
Recipe by Elizabeth DavidServings
8
servingsPrep time
15
minutesCalories
437
kcalA classic dessert that is sweet but light texture. Prep ahead the day before you plan to serve it. It’s a no fuss option and a bit boozy too!
Ingredients
225ml (8fl oz) white wine
50ml (2fl oz) brandy
pared rind and juice 2 lemons
100g (4oz) caster sugar
freshly grated nutmeg
1 x 568ml pot double cream
500g (1lb 2oz) raspberries
Directions
- Put the first four ingredients into a bowl and stir until the sugar has dissolved. Cover the bowl and leave to marinate overnight.
- Next day, strain the marinade liquid into a bowl and add a good grating of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape. Do not overbeat or it will curdle. Divide the raspberries among 8 glasses and spoon the syllabub on top. Will keep for 24 hours in the fridge.